Tamarind - 1/2 lime size. (add water just enough to immerse, microwave for 1 min, when cool enough, make pulp)

Whole Tomatoes - 2 no. (small size, chopped)

Oil - 2 tsp

Heat oil in the same skillet, add menthaku and fry for 2 mins. Add chopped tomatoes, mix well and fry until it becomes mushy. Cool off a bit and add this to grinded jar along with tamarind juice and grind into smooth paste. Check for seasoning. Remove this to container and refrigerate for at-least 4 hrs before serving.

Tips:

I have used frozen packet, if you are then keep the frozen menthi blocks in warm water, once it is defrosted squeeze the water out by using tea strainer.

For better results do the chutney at lunch time and serve it in the evening, by making sure the flavors will seep through.

Amma Cheppindi

This is for you mother!

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